Recipe summary
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
I love being a culinary tourist in my own kitchen! The flavours of Thailand are easy to cook with when you understand that they’re just the ingredients that surround Thai cooks. They may seem exotic – and may take some hunting to find – but use them a few times and they’ll be as familiar to you as anything else in your kitchen.
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
2
398
millilitre
cans of coconut milk
-
2
tablespoons
of red curry paste
-
1
bunch
of cilantro, roots and leaves chopped separately
-
2
boneless, skinless chicken breasts, thinly sliced
-
3
cups
of chicken stock
-
6
lime leaves
-
1
small ginger root, frozen
-
3
tablespoons
of fish sauce
-
2
stalks
of lemon grass, tops cut off and the bottoms split open
-
1
227
gram
package of rice noodles
-
1
cup
bean sprouts
-
4
green onions, minced